The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1887-04-13
GERMAN NATIONAL DISHES WHOSE
MERIT is INDISPUTABLE.

will find yourself in company with Well
dressed ladies, superior officers, and even
high officials and privy councillors, with
few young lieutenants, who show their
good breeding by placing themselves I'D
front of the looking glasses and comblng
their hair before taking their seats.
At the Kaiserhof each nationality can
dine according to its particular taste,
cooks of the principal European countries
being engaged on the staff. The estab-
Iishment, although all its appointments
are excellent is not very well patronlzed,
probably because its tariff is too high for
Berlin The hotel tables dhote of this
city mainly differ from those of the famil-
lar German watering places in the COM
pany being less cosmopolitan. At the
quieter ones considerable sociability pre-
walls, helped, no doubt, by the old custom
of the landlord taking the head of the
table and dining with the guests. The
Berliner loves soups, of which he has
large variety. Some of the most favored
"suppen" are "Feiner Cries in Mich"
(milk tea with eggs floating on top of it).
"Suppe Won Rindfeisch NIT gebackenem
Mark" Cbeef tea with balls of marrow,
eggs, and bread crumbs).
GERMAN NATIONAL DISHES.
There are a number of German national
dishes, the merits of which can not be
.chestnuts, prunes and apples mixed with
calf's liver, onions, eggs, and various
spices, is a standard dish at most restau-
rants of the city. You can also have par
fridge cooked and wrapped up in vine
leaves, with rashers of bacon, and fowls
cooked in jelly. Roast cartridges with
sauerkraut is good variation of the
French perdriX aux chouX Rehbraten
fvenison) with cream sauce is not to be
breasts, Westphalia hams, Brunswick
sausages, and sundry other German house
dishes, many of which are also exported,
have gained worldwide renoWn. The
partiality of the Germans for beer appears
in several departments of cookery Beer
soup is common enough, and so is beer
sauce, especially with carps and cells, for
which the best of weiss beer" is used,
Beef Stewed in beer and favored with
spices is favorite dish Among Katie
schalen (cold drinks) "Bier Kaltechales"
holds the first place. Every known veg
etable, when cooked plain, is eaten cold as
a salad, besides which there is herring
salad with the fish chopped fine mixed
with potatoes onions, apples, and pepper,
and moistened with oil, vinegar, and
cream.
To wash down the miscellaneous solids
there is choice of very different wines.
Beer, which has supplemented wines
at the dinner tables of some of the
best Vienna hotels, is not countenanceG
by the higher class restaurateurs and hote!
keepers of Berlin, with whom the con-
sumption of wine is matter of stern ex-
pectation. The average Berliner in his
Judgment Of wine is guided largely by the
label on the bottle and the seal on the
cork.
The time for dinner at the principal no
tells is O'Clock. A very fair dinner can be
had for S1.25. The higher class restau-
rants, Inter den Linden, Wilhelmstrasse
Bellevuestrasse, and the West End, are
the best places for becom ng acquainted
with the current of public opinion. At
these good dinner, without wine can be
had for seventy-five cents and upward.
There are hundreds of less expensive din
ing places in Berlin, and an excellent din
ner may even be obtained at some res
taurants for twenty-five cents.
AT all these establishments table nap
kins are supplied, but generally of tissue
paper with colored ornamental border,
not only because paper is cheaper than
linen, but as protection against piIfer-
ing. So common are paper table napkins
in Berlin that the manufacturers adver-
tise them regularly in the newspapers at
the rate of 81 thousand, about tive for q
cent
THE GOLDEN SAUSAGE.
An enterprising proprietor of one of
these popular restaurant has instituted
what he call the Dinner of the golden
sausage" the great attraction of which is
the insertion in every thirtieth sausage
for his guests of small gold coin (about
81, which becomes the property of the
individual to whose lot it chances to fall
The guests of the place are seated around
the numerous tables, each of which &C
commodities thirty persons All the eat
ers are moving their jaws most cautiously.
Of those favored by fortune some are I'M
able to conceal their satisfaction, while
others try to convey the coin unperceived
from the mouth to the pocket AS mat
ter of course every one is obliged to mas
ticate his food slowly, instead of boltin it
in the American fashion, otherwise the
tiny gold coin might slip down his outlet
unawareS.
Should your engagements occupy you
until past O'Clock in the afternoon and
ompel you to forego dining until that
our, you must make up your mind to
= ait until time for supper comes or not
line at all This is the invariable custom
here. If you enter a restaurant hungry
after o'clock the waiter of the most in
significant of these places will present you
III your arrival with bill of fare of the
visionary enormous proportions, on
mich figure some hundred hors deuvres,
flsch, Gemuse, Braten, Mehlspeisen, and
i1ate.
You finally ask him what he has got,
nj "Schweitzerkase NIT Butter" is the
variable reply. Perhaps in the place
tie Schweitzer you may secure some
4imburger, which enjoys the reputation
smelling most abominably and tasting
est delightfully."-. The last, however,
- be open to question, though not the
rlrer With your cheese and butter.
c: warzbrod" will certainly be brought
=. This bread. made Of rye. is said Il
eSs the advantage of tempering til
of an excess of sailed food.-Beri.
New York Sun
r1city is now applied to the bler
ottoo and linen fabrics